Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine

This study aimed to examine the effect of different hydrocolloid types and combinations on the properties of gluten-free bread made using household type bread machine. In this content, four different hydrocolloids, xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and methylcellulose (MC), were used at concentrations of 3% and 5% to evaluate the moisture, baking loss, specific volume, color, texture, and sensory properties of gluten-free bread. Additionally, the quality attributes of gluten-free bread made with hydrocolloids were compared with the control bread without hydrocolloids and a commercial gluten-free mixture. As a result of the evaluations, it was determined that the control bread had the highest baking loss, and the gluten-free bread containing 5% MC had the lowest specific volume. An increase in the concentration of hydrocolloids led to an increase in specific volume, except for breads containing XG, CMC, and XG+CMC. Regarding hardness values, the control bread had the highest hardness, while gluten-free bread containing 5% HPMC+MC showed the lowest hardness. According to sensory evaluation results, gluten-free breads made with all hydrocolloids at 5% concentration provided the best results in terms of overall acceptability. Considering the results obtained, it was thought that the combination usage of different hydrocolloids was effective in improving the qualities and consumability of gluten-free bread.